Memories the Essence of Life ~ Best of 2009!

Memories are like shades that we walk under,
from the scorching sun or pouring rain,
you always have something over your head
to keep you going....

The best part of 2009 on personal has been that, I have started recording my thoughts and emotions that hit me at the most unexpected moment! I really wish at those times that I had recorder that can record the thoughts that flow..but then again..

When 2009 started I was full of hopes that this year would see the light of my cookbook. Somehow it was to happen in 2010. I was happy that I was atleast able to release a smaller version in eBook format that gave me hopes of a good on in happening.

Though the year has been the fastest one ever to be remembered, it brought along many moments to cherish and celebrate. My parents came back to India, we celebrated our 10th anniversary, I got a nephew and my boys got their admission in a school near by. So many highlights on the personal front.

In blogging front, I was able to write about Diabetes with Dad's help. celebrated the first year of Spice your Life. I am hoping that blog will get more patronage as this one. I am sure it will take off in the new year. I have many plans for it still. But of course the best part was starting Indian Cooking Challenge, which has over 100 members and all of us learn cooking traditional Indian dishes!

I started the year with My Legume Love affair and ending it with the same event.

Then I talked about Menu planning and I had a planner up which many readers asked for and said it was useful for them.

The year was active with quite a few events being held. After My Legume Love affair, it was Meeta's MM, then my own Melas of Mango and Sweets!

With Sia saying she wanted contribution for a blog that would talk beyond everything on Indian Cuisine, we came about a group Blog called Beyond Curries.

Then I had one of a kind experience by cooking for over 100 ppl along with my colleagues for my office anniversary celebration. It was beyond words to explain we shared.

When once it was a easy task, now turned into an impossible situation. That is cooking, clicking and posting on the same day. But I managed somehow with the Navratri Celebrations.

Though I would have wanted to do more posts, I found myself cooking our regular and repeated stuff on daily basis. So my plans include making new ones coming year.

On a personal level, I have more projects thought out for myself. I will be talking about them of course!

When I sit back to think on what and how I have progressed in thought process, the most significant one would be that I started thinking more positively about everything. Memories seem to be the most prominent of all. Like a sponge sucking everything, my mind seem to gasp whatever that comes up. I know it's the right way. Will write about it more in detail.

With this and the thoughts that my project takes wings soon, I take leave. I sincerely thank all my readers who have supported my dreams and make this space very dear to me. I hope I can continue receiving it in coming years too.

Traditions are what makes this life more meaningful. I hope with this a new one is formed.

I wish all my readers and friends a very happy New Year

Mattikaya Vankaya Pullagura ~ Cluster Beans, Brinjal gravy Andhra Special!

I know its been a week since my last post. We have been pretty busy coughing and rocking through the week. The cough and cold started with the boys, then Athamma caught it, followed by hubby dear. Though it isn't so cold these days, it always ends up that December brings in cold and cough without fail. So much so that I didn't realize the week passing and we are almost just two days away from the new year!

I know my best of 2009 is still pending, hopefully I should get inspiration for it within next two days. I am hoping you will all send in yours as well including the my legume love affair!

Though with the cold and cough, we did manage to have a great weekend with family and kids enjoyed the weekend. Which is what matters in the end I think.

Anyway today's recipe is almost 100 years old, if you count that my grandmom learnt it from her mom and passed on to my mom. Who, actually was late in sharing this with me. It's a typical rustic Andhra dish, made with basic ingredients available at home but yet tastes great with plain rice! This was reserved for the cookbook but I thought it makes a great recipe for the blog too!

Our Meal ~ Mattikaya Vankaya Pullagura with Rice, Tomato Rasam and Perugu

Do try this and let me know how you like it!

Before I leave, just wanted to mention about Jennifer's awesome job in getting an interfaith calendar together! I got to know Jennifer through Dosa Mela and was amazed at her interest and knowledge in Indian culture and cuisine.

I just had a look at the calendar and must say it is simple too much of a hard work. Imagine about 100 entries or holidays listed, covering holidays of Muslim, Christian, Hindu (pan--Hindu, Kerala, Tamil and few other select regional South Indian holidays), Jewish, and select Jain and Buddhist with government holidays of both India and America and created a PDF calendar.

Please check out her site and get impressed!

Mattikaya Vankaya Pullagura ~ Cluster Beans, Brinjal gravy

Ingredients Needed:

Cluster Beans/ Mattikaya/ Gawar Beans - 150 gms
Brinjal- 150 gms
Green Chili - 2 chil
Shallot / Small onions - 50 gms
Garlic pods - 3 -4
Tomatoes - 2 medium
Turmeric a pinch
Salt to taste
Tamarind - marble size
Oil - 2 tsp
Fenugreek / Methi
Cumin Seeds
Curry leaves few

Method to prepare:

Trim cluster beans and chop into 1" pieces, brinjals into squares.

Pan cook cluster beans with little water till done, drain the beans from water and keep aside.

Heat a pan with oil, add mustard, fenugreek, cumin, curry leaves and fry for a min.

Then add green chilies, shallot onions, garlic and fry again till onions turn brown.

Once the onions are done, add in the cooked cluster beans and fry for a min. Then add in the brinjal pieces.

Fry for 5 mins, till the brinjal turn colour. Then add chopped tomatoes, salt and turmeric and continue frying till tomatoes are little soft and cooked. Add 1 cup of water, simmer for 5 mins, then add tamarind.

Cook for another 5 mins, remove from stove, mash well using a lentil masher.

Serve with steamed rice.

Notes: After mashing you won't be able to see the cluster beans or the brinjals as whole, but only partial should be visible. This should not be mashed using a food processor, but only with a masher. You can also use the back of a thick ladle if you don't have a lentil masher.

Lunch Box Series : LBS#54 ~ Beans Paruppu Usili!

Its been raining all of last week and through the weekend too. Naturally there is nothing more beautiful than being welcomed by a rainy morning, forget about the fact of navigating your way through it to office. Konda's exams got over by Saturday and it also saw us being tensed over the boys's admission results. We were naturally excited seeing their names, though secretly I hoped they will be featured in the second list. Yes, its one of those cases of having it best when it comes last too. By then, our school of choice will also announce and we need not worry about requesting for refunds from this school etc. But life never offers everything on a plate. And one look at the disappointed parent's, we counted out blessings and came away.

Having one school confirmed, we still went to attend the interview at the third school, much against our wishes. We were not keen but just took them anyway. From the moment we got on, we sensed the boys were not in the right mood. But I was actually happy knowing I wasn't wrong in judging my boys wrongly! Imagine being shocked out of your socks by such angelic expressions and correct answers in the previous two schools. I couldn't believe for a moment they were my boys..:)) I always knew it was the angel playing on these elves. Well I finally had it confirmed after their performance in this final school.

The moment we went in for the interview, one teacher asked Peddu his name. He was giggling away and with his cheeks bolted nodded no for a reply. Chinnu openly said he is not going to answer! The teachers (much shocked, tried not to show it) then showed them a puzzle and asked them to put assemble, as defiant they took some other object and started playing with it. Both of us were red with embarrassment on not knowing what to do with their behavior. Though the teachers were sweet and understanding to the fact that a 3 year old can have loads of mood swings, this was taking to extremes. I was sad knowing that we missed a chance at getting admission to one of the best schools. Anyway a bird in hand is worth hundred on fly, goes the adage!

Life can be unpredictable and it can offer many surprises. We learn from each of them. For past few days I have been on a philosophical vein, never more on my best. Whether I make myself understood or not, please bear my rants!

Saying that, since this being a cooking blog can't run away without sharing a recipe right. And Beans Paruppu Usili is my most favorite of all.

Paruppu Usili which is typically made by Tamil Brahmins has always been my all time favorite. I remember having this in wedding feast and used to just love it. During childhood, Amma somehow never got around making this at home often. So the only occasion that we get a chance are the wedding feasts. So it was really a fun filled affair for me.

Once I started cooking, I, of course made sure to remember all those dishes and finally once got down preparing it. Then there has never been a stop. I now make it quite often not just for its taste but it's protein filled pack. The first time I made, I ended up making so much that I forced everybody to eat saying it's good for health. This time round managed to make just enough.

Today's Lunch Box had

Valai Thandu Kootu
Beans Paruppu Usili
Curd Rice

Beans Paruppu Usili

Soaking Time : 30 - 40 mins
Preparation Time : 10 mins
Cooking Time : 30 mins

Ingredients needed:

Bengal Gram - 100 gms
Beans - 150 gms
Red Chillies - 4 - 5 long
Salt to taste

Seasoning
Mustard seeds + Urud dal - 1/2 tsp
Curry leaves few
Asafetida a pinch

Method to prepare.

Soak Channa dal in water for 30 mins.

Chop beans to fine pieces. Parboil it in a pan with half a glass water.

Drain water from the channa dal and coarsely grind it with red chillis.

Heat a kadai and add mustard, curry leaves. Once it splutters, add dal mix and cover and cook in sim for 10 mins. Stirring frequently to ensure it doesn't get burnt. Sprinkle water if it gets dry.

Then add boiled beans and mix well. Simmer with lid for few minutes.

Goes very well with Sambar!

I was thinking what I should make for My Legume Love affair. And this came to mind. I know Channa dal is something we use everyday, yet this simple dish can bring me so much joy.

Its a great pleasure to host My Legume Love affair 18th edition in my blog, an event started by Susan.

Hope you are all getting ready to send me some! Wish this gentle reminder is enough!

Tamarind Extract ~ Indian Basics Step by Step Recipe!

Did you miss me? Ok rather I missed talking about a really new dish that I prepared in a while. I was flipping through the posts and thought I haven't really tried many new dishes in recent times. The fact is, we trending on hectic periods in life. You ask when I don't say that? Well that is true too. I almost feel we are doing a rat race. Now don't ask me when I saw a rat running. Come home, I can show you many.

On Sunday, during the early hours of morning when we got up to get ready for a temple visit, hubby dear and I were sipping our precious coffee, we saw a rat making a bee line from the PC to a huge doll. Imagine this is the PC that I am right now tapping my legs against and that rat could be well cursing me for disturbing it. But really, I am trying not to get worried whether the rat is going to bite me or any of the numerous cables lying around! But imagine our shock seeing that! We just thought couple of weeks back that we saw the last of the rats at home. I know this is the first time I am talking about the rats, story for another day.

Anyway we finally started for the temple by 6.30 am, didn't take the boys as they were down with cold and cough since Saturday. They are much better now but didn't want to tax them. They were happy resting with Athamma, not that they knew we left them behind. They happily thought we went to office. It was only Konda and us making the trip. We couldn't have asked for a better day. The climate was perfect and was so cool. We almost expected it to be very sunny, but there was a forecast of cyclone, so we were trilled traveling through a cool December morning.

The temple was a 3 hr drive, half way of which you will be trying to navigate through the traffic. The other half takes you through a kaleidoscope of scenes, the beautiful India in its essence, the villages, the breathtaking beauty of the crops, the innocent children playing on the streets, the men idling away under the trees, the woman busy with their chores. Can anything be more beautiful than this? Yes acres and acres of green all over. Infact I felt my eyes couldn't take all of it. All shades of green, so much infact divine!

My love for green can fit many posts, so its suffice to say I had an overdose of my love. While I can ramble on and on, I am sure you will get impatient and want to know whats today's recipe is about.

Update: This post was scheduled for Monday, when I was seen very anxious about my boys interview. But somehow I missed the schedule. So finally today with much relaxed mind, happy with the boys interviews done very well. Our boys made us feel very proud by answering all questions, except for asserting apple to be tomato...:)..I loved their confidence in nodding their heads to say it was indeed a tomato!

Ok back to the topic on hand, it's not a recipe on its own but one of the basic ingredient needed for Indian cooking. The Tamarind extract or pulp. This is the most frequent and sought out one in my pantry. We infact stock it in bulk and I am sure I will be lost if I can't get hold of this.

In Tamil Nadu, you have a wide range of dishes made with tamarind as the base, so imagine its importance. Previously when I used to make Rasam or Sambar, I normally soak 30 mins before squeezing the life out of the poor tamarind. But now whether it really saves me time or not, I though I save myself some moments of anxiety by automating the process. Yes, I soak a big ball size tamarind and really really squeeze it till its last breath and store it in the frige for a week's use. Of course before making sure it is really flat, I mean by cooking it.

I thought I would share some of the basic antics I do around the kitchen these days...I am sure many of you must be already doing this or know of this. Yet it is for those of you, who could get some idea on being vanity struck on the fact of saving some minutes!

As I said there is really no recipe, just take a big ball of tamarind and wash once in water. Then soak in water for 30 minutes or as long as you can forget it.

Then if you have a good arm, (or if you want to vent your anger at somebody, imagine they are within your fist!..:)) just squeeze well to extract maximum juice out of it. You can add water and continue doing it till you feel you have really done with it. Throw away the waste.

In a thick bottom pan, pour this water and bring to boil. Again you can have this on stove and forget yourself in better things to do.



Obviously it will continue to boil till it can reach the end, at this stage you will see a really thick paste like in the picture. I know clicking these were the hardest thing to do. They never came out well. Finally hubby dear came to rescue, so you have him to thank for pictures.

The final product will be a thick paste. Cool it and then store it in a bottle. This can be refrigerated for more than two weeks, if it lasts that many days. It normally lasts me for a week.

Previously I used to extract just the water and store, it used to get fermented. Now after boiling and making a thick paste and refrigerated, all you need to take is just a spoon for either Rasam or Sambar.

If you feel you need to increase the shelf life you can add turmeric and salt. But I haven't found the need. Even after 2 weeks, I have found it to be fresh.

Lunch Box Series : LBS#53 ~ Steamed Baby Bitter Gourds!

I know I say this often but it is true. I don't know where the time flies, taking along with it the days! It felt just yesterday that I welcomed the new year and I have another one fast approaching the corner. And its been ages since I recorded our daily activities.

The thing is we have been busy standing in long queues. Yes it was time for the boys admission to LKGs and the entire last week was spent standing in long lines since early morning to get the form. And this week spent standing to submit them. And yes, next week will be spent attending the interviews scheduled in 3 different schools. Hearing on the amount we might have to shell out as building funds had our heads spinning, but we have managed to keep it safe, in hope it won't happen to us. Good hopes!

On the account of getting the boys prepared for the questions, I ask each of them regular questions. I ask Peddu, Kanna, What's your name? Pat comes the reply "kara, srikara", like in Bond style. Never knew my boy takes after his mom. But I gently reminded him that his name is not Kara but he insisted so I left at that. Then I turned to Chinnu, showing a cloth that was green in colour, asked him what colour it was. With a twinkle in his eyes, he replied it was Red! I frowned at him and he looked elsewhere. This was the third time, I was trying, so with gentleness I could hardly muster, I pleaded again. Pat came the reply "Green." Will the teacher have the same soft tone? I doubt!

I appreciate the play school teachers making the boys learn the alphabets as in a song, but I hardly can decipher which letter they say, I hope the school teachers know this.

When I look at the drafts I see many Lunch box combination lying around. I feel so bad for not posting on time. But then things have been really hectic and I haven't really prepared anything new in a while.

But this simple steamed baby bitter gourd was the most toughest dish I ever made. Yes, hubby dear was always raving about this that his colleague used to get for lunch. Back home he used to explain this but I never would get to imagine how to make this. Finally I decided I would just get it and make.

Finally I was able to get him nod with approval and I just couldn't believe it was so simple.

Today's Lunch Box had

Chow chow dal
Steamed Baby Bitter gourds
Curd Rice

Actually there is no recipe, but after the hassles I went through to get the dish out I thought I would take the pleasure in sharing my joy!

Steamed Baby Bitter Gourds

Ingredients Needed

Baby Bitter Gourds - 250 gms
Salt to taste
Turmeric a pinch
Water - just enough to cover it

Method to prepare:

Wash and trim the baby bitter gourds on both ends.

In a non stick pan, add water bring to boil. Then add the bitter gourd, salt and turmeric. Cover with a lid and cook till it is done.

Check in between to ensure it does not get burnt. Simmer after 10 mins and cook on low flame till all water evaporates.

When the gourds are cooked but you still see some water left in the pan, simply cook on high flame while you keep stirring it. The gourds have to be just soft and succulent.

Serve it just as it.

Notes:

• These are not the regular bitter gourds that grow to be long in shape. What you see in the picture are the fully grown ones.
• Pick baby bitter gourds of same size. This is important as these are just steamed.
• I am not sure if these are available everywhere but if you get them, nothing like it!
• These baby bitter gourds are not so bitter as the regular ones, so just salt and turmeric is more than enough. Maybe when you can relish the really bitter ones, these may not be so bitter or that is what I have understood from my folks reaction..:)

This tastes great with dal.

That's all for today, have a great weekend.

Announcing the "Best of year 2009" Event!

I really don't know how I forgot but at this time every year I always keep thinking back on how the days, months rolled away so quick. Since blogging I have been recording what I have been doing in blogging. The many new things I learnt and the many new friends I have made.

The past two years have been great. Though I am not yet close to publishing my book, I am happy that my eBook is published and received well. I am just waiting for the day I write about my printed book.

Since I hosted the Best of 2008 last year, I remembered I haven't done anything like that this year. Ok another reason to pause and think about how this wonderful year has been and being thankful for whatever has come our way.

If you are interested to take such a time to pause and think back, I would welcome you to share it with me.

It can also be whatever else you want to share with me and your readers.

I am just giving few items for you to get started. It can be these or whatever you want to share:

1. Top 5 or 10 recipes of the year
2. Best dish of the month
3. Best recipe prepared from other blogs
4. Best Meal of the year
5 New things discovered in the year (can include anything related to cooking)
6. Best post or picture for each month or year
7. New blogs discovered
8. Cooking resolutions for the Year 2009!

Lets celebrate the new year with a recap of what we did during 2009!

I have pretty much mentioned what I did last year.

Guidelines for the event.

1. Write your post by 31st December 2009. Feel free to use logo.

2. In your post, include a link to this announcement.

3. Mail me your details to cooking4allseasons@gmail.com with the subject line "Best of 2009".

I hope you will enjoy doing this recap.

Hoping to read the many wonderful things that happened around!

Times like this I tend to become sloppy and very sentimental, so you can read about the 2007 and 2008 here.

Pori Urundai For Karthikai Deepam!

Happy Karthigai Deepam to all my Readers!

It was Karthigai deepam yesterday and I didn't realize until Amma told me. It kind of slipped my memory. But how can I not remember Karthigai Deepam? As every festival, this too has special memories associated. This festival is very special to Tamil Nadu and since having lived here all my life, this has become part of our celebrations too.

Having said that, I knew what the festival is about though when Konda asked why it is celebrated, I found it hard to paraphrase it. So here are the notes on the festival.

Karthikai Deepam is a festival of lights celebrated by Tamil Hindus on the full moon day of Karthikai month (November/December), which is observed in every home and in every temple. This occurs on the day when the moon is in conjunction with the constellation Karthigai (Pleiades) and purnima. This constellation appears as a group of six stars in the firmament in the shape of a pendant from the ear. Many legends and lyrical poetry have grown round this star. The six stars are considered in Indian mythology as the six celestial nymphs who reared the six babies in the saravana tank which later were joined together to form the six faced Muruga. He is therefore called Karthikeya, the one brought up by the Karthigai nymphs. Houses and streets are lit up with rows of oil lamps (Deepam) in the evening of the festival day. - Source Wiki

But no where linked with these were our sentiments that I shared with my brother. We used to save some crackers for the day and used to look forward to fire them. On the day it is not only welcomed for the crackers but for the special treat that Amma makes with Puffed Rice and Jaggary. These are the famous Pori Urundai, a special variety of puffed rice that is available only on this day. The markets are vibrant and busy selling heaps and heaps of these puffed rice.

Recently when my dinner was planned to be Uggani, I ended up in a shop that sells exclusively the puffed and beaten rice products. I was amazed I never went that way. Finally I walked away carrying 3 bags of puffed rice and promising myself to be back there again. But Deepam completely went off my mind, else I would've got another bag.

So when Amma reminded me, the first thought that came to mind were these lovely laddos that is made with puffed rice and jaggary. She asked me not to worry as I will not have time to make these coming back from office. Well I was blessed to taste these again as Amma made them for me. And another surprise was Athamma made these delicious Horse gram stuffed vadas, deep fried! I must say, there is really something so basic about digging into a deep fried snack. The satisfaction you get is priceless, atleast for me!

For today it is going to be Pori Urundai!

Coming to my eBook, I was so happy receiving the user comments. Everybody who bought the book were so happy with the way it has turned. I was really so thrilled hearing their comments. If you are interested to buy it, you can get the details here. I am sure it will make a great festival gift!

My heartfelt thanks to all your wishes and support!

Pori Urundai Recipe!

Puffed Rice / Poha / Pori - 1 Kg
Jaggary - 1/2 Kg
Cardamon - 1/2 tsp
Rice flour for dusting - 2 tsp

Method to prepare:

Clean the puffed rice to remove any unwanted particles that may be present in it.

In a wide mouth kadai, melt jaggary and remove impurities. Then continue boiling it, till you get the right syrup. (till it reaches a consistency of a ball). This can be identified by dropping a drop of the jaggary into a bowl of water and trying to make a ball. You should be able to get a solid ball of the melted jaggary.

Once the jaggary reaches this stage, add the poha and mix well.

Bring the pan/kadai down, and coat your palm with rice flour and quickly gather the poha jaggry mix into tight balls. Coating your palm with rice flour will prevent it from sticking.

Notes: By adding the poha to the kadai and mixing gets you the right consistency.

Store these in a container, these normally stays crispy for a week or so.

Announcing My Legume Love Affair, Eighteenth Helping!

Imagine having a love affair again! Yes, I was asked and I couldn't resist again. I started this year with this beautiful event and it's only fitting I end with it. When Susan dropped in a mail, I didn't take more than a second to say yes. After all love affairs are so much fun, especially when it is with legumes. Not a day passes without this being cooked at home.

But hey having said that I hope you will wear creative hat and dish out some interesting stuff.

To know more about the event, please read from here

Flavours from South Indian Kitchen from Cooking 4 all Seasons - eBook!

After many months of toil, I finally have some version of the book I envisioned! Yes, the actual book will follow this. But this is a sample of what I have in mind for cookbook that is in progress.

I always knew I wanted to publish a book. Only many years later I decided it was a cookbook. Then I ventured into blogging with a want to publish one. Finally we decided to start on the project, it was Oct 2007. Then the work got slow, though I had most of the recipes written and pictured. Few suggested eBook, I dropped the idea because I always loved to feel the book I was reading. But somehow few weeks back, I was again pushed into that thought and we decided for now we can do this.

Actually I had few readers who wrote to me asking for printed copies of my posts. One reader even sought permission to print my recipes and share with her friends. I was happy she was doing it. When this venture was decided, it took us many days to come to this stage, I ended up doing the art work required, with borders and designs.

Coming to this small collection of recipes, it has total of 15 recipes, with 5 new recipes that were intended for the cookbook, including 10 most liked recipes from the blog with new pictures. Getting the blog published recipes on the eBook, you get to read without any distraction of the ads or the comments, and enjoy the pictures!

I have spent lot of hours editing and proof reading the content. This would not have been possible without my Dad and Hubby dear, who patiently read through the file many times. And I have been walking and sleeping thinking of ebook.

All the recipes featured are what I have learnt from my mother and mother in law. And have been our family favorite dishes.

You can buy the book by clicking the Buy Now button

eBook Details:

eBook Name : Flavours from South Indian Kitchen from Cooking 4 all Seasons
Recipes : 15 recipes
Skill level: Easy From Novice to Expert
Labels: Traditional - India, Vegetarian And Wholesome Food
Price: $5.00
Format: PDF

How this Works: After payment via Paypal, eBook will be emailed to your email id. For any questions about the recipe or the download process, please email me at cooking4allseasons@gmail.com

I was also thinking of affiliate program and if you are interested, please email me. I will reply back with details.

Some pictures from the book


Hope you will enjoy the book!

Kesar di Kheer or Saffron Rice Pudding ~ Indian Sweet!

We had a new addition to our family recently. She is a 15 year old orphan, called Pari. Every year, a tiny bit of whatever we can, we do for orphanages. This year Hubby dear suggested we take in somebody, so that we can take care of their education and maybe give a home in the process.

Pari was enrolled in the orphanage that my Aunt runs. Knowing that we do require a help around the home, my aunty suggested we take her. With mixed feelings, I agreed. In the last three years, with infants at home there was never enough helping hands. So people in varying age groups had lived with us for a short periods. They all left because they couldn't help much in the end. Cooking was the last thing any of them could do.

Knowing that I can never have another person in my kitchen, I agreed because Pari needed a home and I thought Konda could have some girlie company too. The kids are excited having her home, Pari is bent on learning cooking from me. Hubby dear said I have a challenge in making her a cook! A challenge is something I can never ignore to my bane! Only I repent in leisure!

On a lighter tone, I have a comedy unfolding every morning. I ask her to light one burner, she switches off one that was burning. I ask for a spoon, she offers a knife, yeah yeah with the blade pointing at me! But I like her spirit, she wants to learn things fast so that she can lessen the burden on my shoulders. I asked what burden? I said I have broad shoulders.

Coming to today's recipe, it is a sweet treat that I made many days ago. Kesar di Kheer or Saffron Rice Pudding.

Kheer is a traditional sweet dish, made by boiling rice or broken wheat with milk and sugar. It is flavoured with cardamoms, raisins, saffron, pistachios or almonds. It is typically served during a meal or also can be consumed alone.

In most southern states of India, you will mostly find vermicelli being used instead of grains. For me, when I say Kheer, I always mean only that made with Rice and Payasam when with vermicelli. And I don't make that often as hubby dear says we eat rice everyday, so why make a sweet with it. So on rare occasions I make, I ensure I go all the way in making it a grand occasion.

And before getting into the recipe, I wanted to share something. I just got to know that my blog has been nominated at the Indibloggies 2008. The voting starts in a day or two! Thank you everybody who had voted for me. Feels good to be featured on the list!

Update
You can vote your choice here

Kesar di Kheer or Saffron Rice Pudding.

Ingredients Needed:

Basmati Rice - 100 gms / 1 cup
Milk - 1 liter
Condensed Milk - 200 gms
Sugar - 1 cup (less if you don't want it too sweet)
Saffron - 5 -6 strands
Cardamom powder - 1/4 tsp
Cashew nuts, Raisins, Almonds for garnish.
Clarified Butter/ Ghee - 2 tsp

Method to prepare:

Wash and soak basmati rice for 10 - 15 mins. Meanwhile boil the milk in a thick bottom pan. Once it reaches the boiling point, reduce to low flame and stir occasionally.

Soak saffron in a quarter cup of warm milk.

Heat a pan with ghee, roast the nuts till golden, remove and keep aside. Then drain the rice and roast for a minute. Remove from flame.

Add the roasted rice to the boiling milk and simmer for 20 mins. Check in interval to see if the grains are cooked. This can be done, by pressing a grain between your fingers. Reduce further for 5 mins. Add sugar and stir well to mix it.

It takes about 30 - 40 mins for the milk to get reduced to thick consistency. At this stage add the condensed milk, saffron milk and cardamom powder. Stir well, have the flame still in low. When it is mixed well, bring to boil on high flame, add in the roasted nuts, simmer for 5 mins.

This tastes great both hot or cold.

Notes: Normally basmati rice is used to give its fragrance. Handle it gently when roasting the rice. Rice gets cooked in about 30 mins, so take care not to over cook it.

While adding condensed milk, have the flame low, else you will end up burning or curdling the mixture. At all stages in adding an ingredient to milk, you should add it slowly not to get the milk curdle.

The kheer is mostly white as the saffron normally doesn't lend so much colour. But being soaked and added to milk, lends a great fragrance to the sweet dish.

Unlike with vermicelli, which absorbs the milk more than the rice, you can reduce the milk more if you like thick kheer.

Kalkandu Sadam ~ Indian Sweet!

Remember this Kalkandu Sadam? Well I made it during the Navratri pooja on the final day of the nine days of celebration. I was planning so much for the Vijaya Dasami feast, in the end we had other plans. In the hurry to leave for the trip, I couldn't find time to post then. I suddenly remembered that it was still lying in the draft.

I even carried it with us for the trip to be eaten later. When I tasted it after nearly 6 hours, even then the taste was uniquely different and very delicious. Well delicious it ought to be, for it was made with Rock candy. Having never discussed this particular ingredient with anybody outside South, I am not sure how well it is liked by others, but here in south, these Kalkandu are really so famous and loved by all.

I remember the trip to Tirumala was never complete without a packet of this kalkandu with dates. Those irregular shaped candies were a real treat. They come in different size, you can break them into smaller bites before popping in. But these days you get shaped ones too in many shapes.

I added kesar colour for the bright appearance.

Since it was for neivedyam, I used a small cup.

Kalkandu Sadam ~ Rock candy Rice

Ingredients Needed:

Rice - 1 small cup
Milk - 2 cups (same cup)
Water - 1 cup
Rock Candy / Kalkandu – 2 cups (plus 2 tsp extra for garnish)
Ghee – 2 tbsp
Cardamom a pinch
Saffron few strands soaked in warm milk
Kesar food colour a pinch

To garnish
Cashews and Raisins few – roasted in ghee.

Method to prepare

Wash and pressure cook the rice with milk and water till soft. Mash it well.

In a kadai, take the rock candy and enough water to just cover the candies. Boil it till it melts. You need not mostly sieve for impurities as this will not have.

Again boil it till you see the bubble coming out.

Add the mashed rice, cardamom powder, soaked saffron and ghee one by one. Once it is cooked well switch off the stove and garnish it with fried cashews and raisins and 2 tsp of Kalkandu.

This tastes great when served hot, the whole kalkandu tastes good when you bite along with the rice. This can be served cold too if you wish.

Happy weekends!

Mutton Roast ~ Andhra Special Weekend Cooking!

I took half of a boiled corn cob to office to eat for breakfast. These days its back to my self diet, so no idli or dosa or any of the convectional breakfast dishes. Though Corn may not fall under the items I am supposed to eat, who care when you heart a corn cob? I love love a corn and long many a times to bite into one. Since it's the season now, I feel frustrated that I couldn't get my share of corn to eat. This is one of those reasons why you miss your Mom's place right! The luxury of all things readily available before the thought could get processed in your mind. I am amazed at how well Amma would always have all my dishes ready at their seasonal pace.

Yes remembering those days, even with missing my own favorites, I remember to get things that Konda likes ready. And one of the things that Konda loves is the corn cob, she and chinnu between the two of them, ensure everything is finished off the moment these are boiled. Seeing how much they like this, I forget I like them too. So this time hubby dear ensured I get my share and packed in a whole lot of them. I have been enjoying these the last two days. Looking at the steel Tiffin box that I brought it in. I saw that it was the box that I have been using since I was 10 years old.

Yes, it was the same box that I have been carrying since I was in 5th std, the small steel box. I continued carrying it to college, then my work place too. My lunch, until I started cooking, had always been Tiffin items, other than those mixed rice like Pulihora, Coconut rice etc. Infact as a dowry, these were the things I got from my mom's place! All those things that I used as a kid. Imagine my joy seeing and caressing something that has been with me the past 20 years! It may be a material thing, but I hardly think of it as such. One of these days I should take a photo of the box. I was always teased on carrying such a small box, but it can easily fit four idlis and 2-3 dosas. What more does one want?

Ok coming to recipe for the day, it has nothing to do with the corn or my box, rather the traditional recipes of Amma, which she keeps making for us and which I end up making it again because it is liked so much!

Preparation Time : 10 mins
Cooking time - 10 mins for pressure cooking
Cooking time for mutton - 20 mins
Cuisine : Andhra

Mutton Roast ~ Andhra Style

For the Roast

Mutton - 250 gms
Onion - 1 small (100 gms)
Tomato - 1 small (100 gms)
Ginger garlic paste - 1 tsp
Salt to taste
Chili powder - 1 tsp
Oil - 2 tsp
Ghee - 1 tsp

For Dry powder

Coriander - 1 tsp
Cardamon - 1
Cinnamon - 1
Clove - 2
Gasa gasa/ Poppy Seeds - 1/2 tsp
Peppercorn - 5 whole
Cumin 1/4 tsp
Fennel - 1 /4 tsp

Dry roast all above and powder

For garnish:

Roasted Cashew nuts and curry leaves
Coriander leaves


Method to prepare:

Heat a pan with ghee and roast the cashew nuts till golden. Wash and pat dry the curry leaves. Drop them in ghee and remove when they turn crisp. This doesn't take more than 1 minute.

Meanwhile wash and cut the mutton pieces to small bite size. Pressure cook mutton with little water, salt and turmeric for 3 -4 whistles or till tender.

Dry roast all the spices and cool. Powder to a fine powder and keep aside.

Heat a kadai that has a lid with oil. Saute onion till golden, then add ginger garlic paste. Saute till the rawness leaves.

Then add the chopped tomatoes along with chili powder and salt. Simmer for few minutes with the lid covered.

Next add the cooked mutton, cook well. Cook on high for 5 minutes, you will see water coming out. Stir well so that it doesn't get burnt or struck to the pan. Cover and simmer for 5 mins.

Check in between, When you find the mutton has little water still add the dry powder, mix well. Cooked it covered in simmer for 10 mins. Add chopped coriander leaves.

When it is done, you will find the roast all golden all over, at this stage add the fried curry leaves and cashew nuts to the pan and toss around.

Serve hot!

This since it was first prepared few months back, this has been prepared again some 4 or 5 times, so I highly recommend this. The judgment of course, was given by hubby dear!

I have some four lunch boxes to share, I am sure they will get featured soon!

Have a great weekend!

Homemade Khova / Khoa ~ Indian Basics Step by Step Recipe!

The sky was gloomy, with impending rains on the sight. After few minutes it started pouring. It didn't look like it was 7 in the morning. I had plans to make khoa, was wondering if I would be able to or not, while I was stirring a hot cup of coffee! First I thought I would get the regular cooking on way. Once it was all done, and kids sent to playschool, I thought I would start with the preparation.

Before we can proceed, decide whether you really want to make Khova or Mawa at home! Because that requires patience and lot of LPG gas! That was the statement Athamma gave at the end of the process. We were not intimidated by the time, but at the amount of cooking gas that was used up. If you want to save energy this way, I suggest buy a slab of unsweetened Mawa from your dairy store, especially if you have a good reliable one like we have as Aavin. Infact I remember eating the best palkhovas and khoas from Aavin.

But when you decided to make things from scratch, you got to take the bull by its horn as they say right. I have read of sweets shops that have big boilers, boiling tons and tons of milk to get the khoa. Well I can imagine that. When all I was boiling was about 1 & 1/2 liters of milk. You would really need the most sturdy and thick bottom pan you have. Then of course arms that don't mind the stirring!

If you have a non stick pan is fine, else a thick bottom kadai as this one is fine for the job.

Get the milk boiling, ensure you keep an eye on the milk not spilling over!

Keep stirring.....

After about 45 mins or so, you better simmer the gas to low, but continue to stir. If you have somebody to take in your place, it is good if they can continue to stir! (I know it is hard not to miss the fun at FB, Twitter both of which has that irresistible question .Whats on your mind!or What are you doing? I typed eagerly "Stirring pot of milk!)


Finally the result of hard work or rather sweat, the milk is reduced to khova.

Of course, when I did Palkova in Microwave, it was much simpler as I added the sugar and ghee and stirred constantly. Whereas here it is just milk. And getting the right consistency is more important here as your end result depends on the making of Khova.

Since the secret is out of the bag, I might as well confess that I was embarking on the mission of making Gulab Jamun at home. So water content or the softness of the khova is very important. Do not over cook it after it got reduced.

Remove once you see the milk solids become dense. The khova should be soft and not very hard or crumbly


Homemade Khova or Mava (Unsweetened Mawa)

You need:

Milk - 1 & 1/2 litres
Thick bottom kadai or non - stick pan

Yields - 1 & 1/2 cup or more of Khova


This can be used for Gulab Jamun, Palkova, Carrot Halwa and many more sweets.

Enjoy the khova and have a great weekend!

South Indian Chivda or Mixture ~ Indian Savories Step by Step!

For people down south, mixture may not be something very different or unique as it gets done for every festival or function at home. A decade ago, one wouldn't think of buying such savories or sweets from Shops, but these days you get everything from the shop. Yet it can't beat the taste like the one homemade one!

Amma is known for her lip smacking mixtures or the South Indian Chivda. The many things that go into it can be variable, yet the constant ones of the mixture makes it such a delicious snack time treat. She always makes this for Deepavali. But this season we couldn't make it. Since I told her that I got to learn this, she said she will make it again.

So I learnt and made and also tried to capture it as essence. This was to be part of my book. But I thought having taken step by step pictures, it would be more beneficial sharing it here.

Lets get the oil hot while we mix the batter ok!

For minimum and better usage of the oil, the ingredients are got to be cooked in the manner specified.

Preparation Time : 15 mins
Cooking Time : 15 mins
Yields : 1 & 1/2 kg of savory mixture app.
Cuisine : South Indian

First lets get the Omapodi ready as explained in the previous post!

Then fry the kara bondi and keep it aside. Same time goes in one or two twigs of curry leaves along with crushed garlic for added kick! Top it on the kara boondi.

Next fry the whole raw peanuts/ groundnuts till golden in colour. Then goes the Fried Gram till done. Fried gram does not take much time. So keep eyes wide open to remove them as soon as you put them in the oil. Cashew nuts are fried followed by this. Wondering where they are?..well they were in the mixture finally..:)

Sprinkle 1/2 tsp chili powder and salt to taste over the fried nuts and mix.

Finally goes the Poha or Attukulu. This also takes hardly few seconds for getting fried and should not be left for long. This tends to blacken the oil, so this is the last item to be fried. Remove and drain on a kitchen towel. Sprinkle a pinch of turmeric powder and salt over the fried poha and mix.

Now comes the mixing part, after all this snack is called the mixture in the South right!

First take the kara boondi in a wide mouth bowl, sprinkle little salt and chili powder. Crush the curry leaves, garlic and mix to the boondi roughly.

Then add the fried nuts. All these can be tossed about when you have a good wide bowl.

Top it with the fried poha..

Then goes the crushed Omapodi or Sev

Now with both hands mix everything together from bottom to top and repeat until you see that everything is mixed well.

Finally check for salt and spice, you will surely need to add some more chili powder. So sprinkle it over the top and repeat the process of mixing together.

I know what you are thinking! No you won't feel the chili at all..

Finally fill up pretty glasses and click pictures of them for posterity!

Now let me recap the recipe in one place!

South Indian Chivda or Savory Mixture!

Omapodi as made here.

For making Kara Bhoondi

Besan - 1 cup
Salt to taste
Cooking Soda a pinch
Water for mixing

Other ingredients needed:

Peanuts - 1/2 cup
Curry leaves - 2 -3 twigs
Whole Cashewnuts - as per wish
Fried gram- 1/4 cup
Beaten Rice / Poha / Attukulu - 1/2 cup
Turmeric powder - app 1 tsp
Chili powder - 2 -3 tsp (as per taste)
Salt to taste

Oil for deep frying

Special Utensils:

Boondi ladle for making boondi
Slotted ladle
Kadai / Deep bottom pan for frying

Method to prepare:

For making the Kara Boondi

In a bowl , take the besan, salt, cooking soda and mix well. Add water slowly and mix to get a lump less batter. The consistency of the batter should of pouring one. When you pour a ladle ful of batter, it should fall down freely.

Heat a pan with oil. When it is hot, scoop a ladleful of batter and place the boondi plate or ladle over the hot oil and pour over it. The boondi ladle should not rest on the pan, but gently hover over it. And you can press down the batter, which will fall like drop shaped boondi into the hot oil. Simmer the flame and cook all sides to ensure you get a crispy boondi.

Repeat till you are done with the entire batch.

Other ingredients.

Wash and pat dry the curry leaves along with the stack. Drop them into hot oil. Ensure you move away as it will sprinkle out oil. Add few crushed garlic along. Fry for a min and remove.
Top over the kara boondi.

Next add the peanuts, fry till it is cooked on all sides. Then goes in the cashewnuts followed by the fried gram. Remove all fried nuts to a kitchen towel and sprinkle chili powder and salt over it.

Finally goes in the beaten rice or poha into the hot oil. This has to be fried last as it tends to leave out black colour to the oil and also tends to absorb more oil. This takes a minute to get cooked. Remove to a napkin/ kitchen towel.


Mixing the Mixture!

Take a wide mouthed bowl, add the kara boondi first, crush the curry leaves and garlic and mix along with the boondi.

Next add the fried nuts, followed by poha, finally with crushed omapodi.

When you are done with mixing with all the ingredients, check for salt and spice. Add more chili powder over it and mix again.

Notes:

1. The batter for the boondi should be very thin and should be cooked very crisp.
2. Pat dry the curry leaves before dropping them into hot oil.
3. Remember you are adding salt at various stages, so check before you add each time.
4. When it becomes cool, store the mixture in a air tight container.
5. I suppose the shelf life can be about 10 days but I can't vouch because it never stays for that long at home!
   

Enjoy this savory treat anytime of the day!

Omapodi or Sev ~ Indian Savory Snack!

I turned one leaf up on the table calender to notice it is already November! The picture on my beautiful table top calendar is a south Indian Thali. I remember flipping through the leaves and seeing this breathtaking picture thought November is too far away. And here I am, looking at it every other moment and enjoying how well that picture has been taken.

Weekends are no doubt very hectic these days. Kids really let their hair down when on a holiday. That reminds me that they are due for their hair cut, which has to be a well planned tour. Well that again reminds me that Chinnu has been wearing the same shirt and pant for the last two days. He likes that pant so much that he refused to part with it, even for a wash. He slept with it on for the last two nights. Last time, I luckily had Peddu's pant washed, so tricked Chinnu into wearing it. This time no such luck. He really has a strong mind of his own. But I never thought he would bring it to force on such things!

Coming to the cooking part, I have enough drafts to last me a while, though on regular basis I haven't been cooking anything new. The usual stuff with the usual combos! But this is something that I planned for Diwali, finally got around learning it from Amma only last week.

Omapodi or Sev

Besan/ Chickpea flour - 1 cup
Rice flour - 1/2 cup
Salt to taste
Ajwain/ Vaamu powder- 1/2 tsp
Red chili powder - 1/2 tsp
Water - as required
Oil for deep frying

Ajwain is known as Caraway or Carom seeds
Special Utensils

Muruku maker or press with Sev press (Very thin holes)
Slotted ladle

Method to prepare:

In a bowl, take besan, rice flour, ajwain powder/ ajwain water, salt, Red Chili powder and mix together* See notes

Slowly add water and mix well to get a drink dough that is soft enough to pass through the press. When you press down you should get it flowing easily but not very loose at the same time.

Meanwhile get the press ready. Fill the press with the dough and close as shown here.

Heat a pan with oil., when it becomes very hot, simmer the flame. Take the filled in press and directly press over hot oil in a circular movement for about 3 -4 circles.

Cook over medium flame and turn over to ensure both sides are cooked to golden colour.

Once done, remove to a kitchen towel.

This can be crushed into smaller bits, to be used as the sev in Bel puri, Or as one of the items in Savory mixtures or just as such.

Notes: The dough should not be very thin. At the same time not as thick as chappati dough. Somewhere in between!..:)

When you have to use Ajwain in snacks as these, you can use it in two ways.

1. Soak Ajwain in 1/2 water for 10 mins, grind in a mixer. Strain through a sieve and use the water while mixing the dough.

2. Heat a pan, dry roast the Ajwain, allow to cool and then grind to a powder.

You can follow either of the above methods when you want to use ajwain in the savories.

Baby Corn, Potatoes Stir Fry in Microwave!

It's been raining the past two days. Well can declare that a seemly winter is here finally!, though you can hardly call this very chill. As always, it rains in the night and by morning mostly it is just drizzling. The roads are really bad with full of water clogging all over. You really have to fight your way out at places. But when you past that and have the road a bit free and for yourself, you can really enjoy! The cool weather with slight drizzling, you can but only ride slow to enjoy the serene feeling.

I always think certain dishes I should plan and cook, but procrastination has become my second name. Our renovation has come to some manageable stuff, still long way to get better. So I hardly can cook much to experiment. Of course, I offer that as an excuse! When Suma decided on Fresh produce for this month's Microwave Cooking, I thought I would do one of those gravies with vegetables. But then that has to wait. Meanwhile, here is yet another simple way of making potatoes combined with baby corns for a quick sides for rice or chapatis!

Before I jump on to the recipe, wanted to share that I have invited PJ to share her knowledge as a dietitian to talk about Nutrition for Children, do check it out!

Baby Corn, Potatoes Stir Fry in Microwave!

Ingredients Needed:

Potatoes - 2 medium
Baby Corns - 4 nos
Turmeric powder a pinch
Salt to taste
Red Chili powder - 3/4 tsp
Coriander powder - 1/2 tsp
Garam Masala - 1/2 tsp

Seasoning
Oil - 1 -2 tsp
Mustard seeds - 1/4 tsp
Curry leaves - 4 -5

Method to prepare:

Wash and peel potatoes and chop into 1" pieces. Remove the husk from the baby corns, chop into same size as of potatoes.

In a microwave safe bowl, take the chopped vegetables, add enough water to cover it. micro for 5 mins. Stir in intervals of 2 minutes.

It will not be fully cooked, but drain the water.

If you are using the same bowl, wipe it clean, add the oil. Micro for 1 min for the oil to get hot. Add in the seasoning ingredients and micro for another min.

Then add in the drained vegetables, add salt and turmeric. Micro for 3 mins. Stir again, add in the chili and coriander powder.

Micro for 5 mins, stirring in intervals. Check if it is done, else micro for another 2 mins.

Finally sprinkle the garam masala.

This is mostly semi done, but I like that way.

Sending this to Suma who is hosting the Microwave Easy Cooking event, themed on Fresh produce!

Aloo Matar Masala yet again!

I still have couple of more to do on the Diwali snacks, but I thought I will give a break here! The weekend went off too soon to realize. Hubby dear was not in town on Sunday, so Athamma said she and FIL, who has come down for the weekend, would take the kids to the temple nearby. The temple has some ducks and fish for which the boys were crazy few months ago. They used to want to visit those ducks and fish everyday and hubby dear used to take the three for a ride round the campus.

I remember my first visit with the kids to see those ducks and fish. The boys were so excited showing me the three ducklings, with the mummy duck and daddy duck. Why is that they always want to see the M & D with 3 kids! Konda even asked why all my stories always has 3 kids now. Well!

Anyway they came back home with tales on how big the fish were and what the ducks did. Since I told Amma that I will make breakfast for them, I thought it would be good to make something different from the Tomato Kurma or Veg Stew. Also Dad doesn't like Tomato Kurma, I really don't know why! But this was good enough reason to try again the recipe that my office cook did. I changed a bit from my last time, so can believe that change brought in much more taste than before!
Essentially it is the same dish, with few modification!

The renovation at home robbed me of my make shift studio, until I find a better place, this is going to be it! I wasn't really happy with the set up, but I can't complain.

Aloo Peas Masala ~ Potato with Fresh Peas in Gravy

Preparation Time : 10 mins
Cooking Time: 10 mins
Serves - 4

Ingredients Needed:

Potatoes - 250 gms
Fresh Peas - 100 gms
Onions - 2 medium
Tomatoes - 3 medium
Ginger Garlic paste - 1 tsp
Clove - 2
Cinnamon - 1"
Cardamom - 2
Bay Leaf - 1
Chilly powder -1 tsp
Garam Masala - 1/2 tsp
Salt to taste
Oil - 2 tsp
Coriander leaves - for garnish


Method to prepare

Pressure potatoes till tender, if you want you can add the fresh peas and cook for another whistle. If you like the taste other wise, use it as such, it normally gets cooked fast.

Chop Onions and tomatoes roughly. Heat a pan with a tsp of oil. Roast both seperately till well done. Cool, grind to fine paste.

Heat a kadia with oil. Add whole spices. You can also use the same cooker after removing the boiled peas and potatoes.

Fry the onion paste along with ginger garlic paste. Sauté well to ensure it doesn't burn.

Then add tomatoes puree. Add chilli powder, garam masala and salt. Check spice and add more if you need.

Cook in sim for 5 mins, till its cooked well. Then add the cooked potatoes and peas. Mix well and add coriander.

Let it cook for 10 mins or till gravy thickens.

Serve with Rotis or Pooris. If you want to try differently try with Appam or even Dosa, it tasted great!

If you love those really soft spongy like appams, then please do hop to make them!

Will be back with another Diwali delicacy! I am making you have enough for the next year!..:)

Sending the Appam with the Aloo Matar Masala to Meeta for her Monthly Mingle which is themed on Brunch! I know I know some might think Aloo Matar Masala for Brunch??..Well since I served this for Sunday Brunch, I think one doesn't mind dipping into one!

Mixed Dal Muruku ~ Deepavali Savories!

I know you must be wondering why I am still talking about Deepavali? Well naturally after making few new snacks, I can't resist not talking about them right. Especially when they are my favorite snacks. I am sure Murukus are favorites for most.

I was particular that I learn couple of snacks this time. So asked Amma to think of new dishes that she can teach me. This Mixed dal murukus are one of them. Amma made so much as she had to share with the neighbors. She had started on the first batch by the time I came in. So I ended up making only the rest of the batch.

Murukus came out so well, and I was really happy that kids liked it very much. This infact was Konda's snacks for 3 days!

Before I jump to the muruku recipe, sweeten yourself with this Banana Halwa!

Mixed Dal Murukus:

Please read the process I followed for making murukus from this Muruku post!

Raw Rice - 3 cups (600 gms)
Bengal gram - 75 gms
Urad Dal - 50 gms
Split yellow moong dal - 75 gms
Butter - 100 gms
Water as required to knead

For Seasoning

Cumin seeds - 1 tsp
Sesame seeds- 1 tsp
Asafetida/ Hing - 1/2 tsp
Salt to taste

Oil for deep frying


Method to prepare:

Wash and drain the rice. Shade dry the Rice for 1/2 hr. Dry roast all the dals to light brown. Allow it to cool.

Grind the rice to a fine powder followed by all the dals.

In a wide vessel, take all the flours along with salt. Mix well. Add cumin, Sesame seeds to the flour, mix well.

Whether you use Asafetida powder or the solid ones, you got to mix it in water, make sure it is dissolved before adding to the flour. If its not dissolved properly, when deep frying the muruku, there are chances for the hing to burst our due to air bubbles.

Mix in the hing to the flour and finally add the butter. Gather everything well and you will get more of a crumbling mixture. Now slowly add water and knead a dough which is little more softer than the puri dough.

Heat a kadai with oil enough to deep fry. Once the oil is hot enough, simmer to low flame.

Take the Muruku Aachu, wash and wipe it clean. Then divide the dough into equal balls. Fill the Muruku maker with the dough. You can either press it directly over the flames or press over a paper or slotted spoon and gently slide it down the hot oil. But since the quantity mentioned here is less, you can press it directly over the kadai.

Cook over medium flame, using a slotted spoon, turn it over to other side to ensure both sides turn golden colour. You will know by seeing the colour that its cooked. Remove to a kitchen paper and store it in a air tight container.

Happy munching!

7 Cup Burfi ~ Indian Sweet for Deepavali Step by Step!

It's a nostalgic feeling this time around. With memories gushing in and one's wanting to capture every moment in frozen capsules, to savour what the new feeling gives in and caressing the old ones that gushed in. Maybe it is only a perceived notion that new memories replace the old ones? But it is not for me. Deepavali will always bring back those many childhood festive days spent with my brother, those excited moments spent conspiring with him on when to get up and what to do on the day. Rarest were the moments that get my brother talk, and those were Deepavali crackers, plans on how to do used to be one of those.

It has always been a tradition that me and brother followed at parent's place. To start the day with a 100 wala the first thing in the morning. Another was the fact that we got to wait till Amma gives us after pooja. We wriggled out of this practice few years, but most time, she used to get up as early as we did, finish all the oil bath, and in all grand finale, do the morning pooja, before handing over the 100 wala to Sree for the first one to be lit up. Of course, this changed over years. Years later saw me struggling to get him interested in doing the honours. Childhood fancies hardly remain so ever right!

And after marriage, both of us stopped observing that age old tradition. In the last 10 years, I don't remember either of us trying to even make an effort. But I remember every single year before that with vivid details that will last a lifetime! And can never stop talking about them or wishing those days are here again.

It only made things more bitter sweet this year as it fell on Sree's birthday. With Konda showing the same excitement we felt ages ago, I imagined we were in a different time. With 5000 miles separating us, a phone and web cam was the connecting links between us. With Peddu singing Ba ba Black sheep to his Mama, who was dancing to his tunes, with eyes welling with tears I heard Daddy say it would truly be a celebrations for Sree as his day was made talking to his nephews.

Deepavali remains an eve to pause to think back on what was important to us. To make it memorable for our kids. Like us, they may think back on this day and cherish their golden childhood and continue the tradition. The day might have been lot less noisier than all the years before, but it didn't lack any of the spirit or the want to savor the moment!

I hope the day was as good as you hoped it to be!

Before I jump on the recipe, I wanted to mention that I was featured here.

Ok, here is the recipe for the 7 cup Burfi that Amma gave me. She said she has been having this recipe for so long, wanting to make it yet time was never right. There are many proportions to this 7 cup Burfi, the name comes from the fact that 7 cups are used to make this simple sweet. She was happy that I finally made it.

The recipe is very simple, and I don't think it will fail. Whoever had a bite of this, were pleased on how tasty it was and the fact that it wasn't so rich as Mysore Pak, yet tasted as good as it does. I don't think I can compare to it. But essentially you can!

Since I took all the pictures in different stage, lets do a step by step!

Measure all the ingredients and keep next to each other for a pretty pose! I hardly take so much efforts if otherwise. After all when posing one should try to look neat right!

If you are wondering what was missing, yea the ghee cup is missing from the shoot. You can think of it as invisible one, ok!

Besan, Milk, Cashew Nut powder, Grated Fresh Coconut, Sugar are in 1 measuring cup

Once the clicking is done, take all of them in a sturdy kadai or deep bottom pan.

First goes the cashewnut powder, grated coconut, then the Besan.

Then goes the milk!..ok I didn't' wait till it was brimful!

Pour in the Ghee/ Clarified butter and place the kadai on high flame. Check the time!

With a slotted ladle, keep stirring to mix in the flour well with all the ingredients. Remember the flame is high, so you got to keep stirring well.

After exactly 10 mins, you will find the mix coming together and lots of bubbles forming. At this stage, reduce the flame to low.

For the next 10 mins, you got to cook the mix in low flame, constantly stirring to ensure the bottom doesn't get burnt!

Have a greased plate ready next to you. Exactly after 10 mins, you can blindly switch and pour over the greased plate. Holding on the sides of the plate, so that you don't burn yourself, gently pat the plate on the floor. This way your mix gets spread evenly.

Allow it to rest for 10 min, and using a greased a knife make either diamond or square shapes as in the picture. If you are wondering why the surface doesn't look pretty, it is because I used a greased spoon on the top to spread it even. It resulted it giving a cracked look. To avoid this, you can gently pat it down so that it gets spread evenly on its own.

Once it is completely cooled down, gently cut again on the perforated spots.

The recipe details again.

7 cup Burfi Recipe

Chickpea flour / Besan - 1 cup
Sugar - 3 cups
Ghee - 1 cup
Cashew nut powder + Grated Fresh Coconut - 1 cup
Milk - 1 cup

Method to prepare:

Take all the ingredients in a thick bottom kadai and put on high flame.

Keep stirring to ensure the flour gets mixed well and sugar starts melting.

After 10 mins, reduce the flame to low and continue stirring. You will find bubbles coming out and the mixture starts leaving the sides.

Take a square or circle plate and grease it with ghee. After 10 mins, the batter consistency will be thick and you can see the bottom. Ensure it doesn't get burnt in the bottom.

Immediately pour the batter on the greased plate. Allow it to sit for 10 mins, then with a greased knife make marks either as diamond or square.

Allow it to completely cool, then cut on the perforated lines to break into pieces.

Note: All the ingredients are directly added together and cooked. There is no need to roast the flour or powder the sugar. There is no roasting involved in this recipe.

Do make this and enjoy. I am sure you will get addicted to the taste.